“Adopt the pace of nature her secret is patience.”
Ralph Waldo Emerson, writer
“May I have your attention.
Okay, how many of you ever drank a glass of milk?
Raise your hand.
Let’s see, one…two…three…37…38…39…103…104…105.
Great, almost everyone!
You can put your hands down now. Thank you.
Several years ago a good friend of mine told me about a painting she gave to a young couple as a wedding gift. The picture was of a cow grazing. Underneath the picture was the caption; “Patience, the grass will become milk someday.”
According to the book, American Averages, by Mike Feinsilber and William B. Mead, “On an average day in America, 10,930,000 cows are milked.” So let’s talk about patience and that glass of moo juice you drank today.
Do you see that cow over there eating grass? It’s a dairy cow and she eats about 50 pounds of food and drinks 15 gallons of water a day. Cows are able to make milk when they are two years old and have given birth to a calf. After the babies are taken away, humans make use of the plentiful supply of milk.
I think you’ll find this next bit of information “udderly” fascinating. The food eaten by a dairy cow is tough and coarse. It’s hard to digest. The cow has a special stomach to deal with this problem. In fact her stomach has four parts.
When the cow eats, she chews just enough to swallow her food. The food goes to the first two stomachs, which are called the rumen and the reticulum. When the cow is full, she’s ready for a rest.
When break time is over the cow coughs up balls of food called cud. The cow chews the cud thoroughly and then swallows it again. On this trip, the food goes to the third and fourth stomachs, which are called the omasum and the abomasum. This is where it is finally digested. Some of the food goes into the cow’s bloodstream, then enters the udder where the milk is made.
MOO-VING right along.
When the udder is full, it’s time to milk the cow. This is done by hand or by machine twice a day.
The average cow makes five gallons of milk a day.
Next stop is the dairy where the milk is tested, pasteurized, homogenized, packaged, and made ready for shipment to stores. Don’t forget to pick up a gallon on your way home tonight.
Take a tip from the cow. When cooking up success, notice the recipe calls for plenty of patience sifted through set backs, disappointments and heartaches.
The Bible put it this way: “And let us not be weary in well-doing for in due season we shall reap, if we faint not.” Galatians 6:9
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